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Seabourn Sojourn enchants her guests with an array of public areas scaled to encourage a relaxed sociability. One of the most unusual features of Seabourn Sojourn and her sisters is Seabourn Square, an ingenious "living room" that replaces the traditional cruise ship lobby with a welcoming lounge filled with easy chairs, sofas and cocktail tables; making it more inviting and relaxing on a small ship cruise. An enclave in its centre houses knowledgeable concierges discreetly seated at individual desks.
Earlier this year I wrote a review of a 72 day cruise we’d taken on the Sojourn. In it, I referred to something intangible, which we couldn’t quite put a finger on, being missing compared to previous Seabourn cruises, despite an overall excellent experience. We have just completed another short two week cruise on the Sojourn, and although we again had an overall excellent and enjoyable experience, we disembarked with an increased feeing of that something intangible being missing. Having said that, the ship itself has been refreshed internally, the Captain was as usual exemplary(Captain Kyriakos Karras), our V4 suite faultless, and service generally very good to excellent. We would sail with Seabourn again without hesitation (we have a long cruise booked next year) and will continue to recommend Seabourn. If I were compelled to identify the negative issues I would probably highlight three relatively minor factors, and one more significant. First, service standards were overall very good to excellent, but we encountered occasional ‘rolled eyes’ from a few service crew members. Never seen that before on Seabourn. Second, while the food was also overall very good to excellent, we found the menus in the Restaurant repetitive, with an emphasis on red meat. Third, the quality of the guest speakers was not up to the usual standard, with one simply reading from prepared notes and slides - ‘death by PowerPoint’. This too is unusual, and we have in the past always been impressed by Seabourn’s guest speakers. But now for the more significant issue. I know we all rely on our ‘Smart Phones’ these days, but on this cruise their use by fellow passengers (and even crew members/entertainers on a few occasions) in public areas was way too intrusive, and we had to ask for a volume reduction, or move, too many times. Loud telephone conversations and video clips were frequently clearly audible in public spaces, even one evening in the Colonnade during dinner when we had to ask the Hotel Director to intervene - which in fairness he immediately did. This is clearly not a problem which can be attributed to Seabourn, but as with Smoking, some way must be found to restrict this inconsiderate behaviour in public areas in the interests of the majority of guests who really do not want their peaceful enjoyment of cruising to be disturbed by loud conversations with colleagues or relatives. Maybe restricting phone use for conversations to inside suites is necessary, or simply mandating use of earbuds as a start? But I would encourage anyone looking for a very high standard cruise experience to use Seabourn.
As the fjords had been on our bucket list for a while, we were truly excited about this journey. And Seabourn did not disappoint - it remains a luxury. We were in a V4 Veranda cabin on deck 8 - the same level as the pool, the patio and the Colonnade. This is an ideal location; we just had to walk across the deck for breakfast or lunch, and Seabourn Square remained accessible with one set of stairs. The veranda suite cabin was comfortable for the 2 weeks. In particular, the walk-in cupboard was very handy for such a long cruise. Also, the double vanity was very welcome. One area for improvement is the bath and shower - we never used the former and the latter is very small. Seabourn could consider improving this situation like some of their competitors. Dining remains excellent on board. However, I would say that the much-hyped Solis is not as "wow" as I expected. Perhaps it's because the restaurant is always incredible, especially with the tasting menu on formal nights. We never took in Earth and Ocean on this cruise, unfortunately - the weather simply didn't play ball! Although we took in lunch a few times on the patio on sunny days and it was welcome. We took in afternoon tea only once, and remains as good as ever. For something lighter - Seabourn Square is the go-to for coffee and light bites. And it fills the gap. They're open from 0615, but for early-risers, the Observation Bar on Deck 10 is a best-kept secret. It offers perfect views of the upcoming port. This was the first cruise where we took the location lectures more seriously. And they are worth attending. In our case, the guest lecturer was extremely knowledgeable and well-prepared. Fortunately, presentations are recorded and accessible via the suite TV, which is very welcome. Connectivity on board is outstanding. They make use of Starlink, although access to certain capabilities or sites are blocked unless you upgrade the package. (Examples were YouTube, Zoom, Hangouts. But WhatsApp video calling worked well.) The spa on board is excellent. If you can, book early as it can get busy - especially on sea days. The gym, however, lacks a little in terms of space for stretching or free weights. The treadmills, bikes and rowing machine are of good quality. We didn't make use of the relaxation areas around the ship too much, as the weather didn't play ball. (This was expected since we were travelling to the Arctic circle.) But on the sunny days, the heated pool and whirlpools are quite a treat.
It was our first time back since Covid, with many cruises before on Seabourn, which had been our preferred line. We also have many Silversea, Crystal, Regent, Oceania and Cunard (Queen's Grill only) cruises under our belt, so we've been around and seen a thing or two in our 30 years of high-end cruising. Yet, It's really not fair to compare this good but not great Seabourn cruise from Lisbon to Dover with what Seabourn's old-hands universally experienced service-wise each and every time we sailed on it pre-covid. So, I will try as much as I can to avoid comparisons to the past. Some new to Seabourn cruisers we met seemed perfectly happy with the service lapses we experienced, mostly in the DR, but either they did not have discerning-enough eyes, or had lower standards of what true luxury cruising should be all about. Staterooms were fine in appearance, comfort, cleanliness, daily cleaning, and service, as was just about everything else on the ship we encountered like guest lectures, ports of call, music, shows, Seabourn Square, and excursions ashore. Tea-time was okay. Seabourn has decided, which must be for economy reasons, not to open the DR for breakfast any more, and for lunch only on sea days. In my judgment, this is not proper for any luxury cruise line to limit these meals to a buffet. While not heavily used during the few days that breakfast and lunch were served in the DR when it was open, it is a very nice way to have a quiet meal away, for those who want it, from the buffet masses and noise that occupy the Colonnade and the outdoor pool deck restaurant. Other luxury lines provide this alternative dining venue. The food itself in the DR where we ate most every night was mostly excellent. A good and wide choice on the menus and the menu was rotated I believe every 7 or 8 days. The meals were nicely presented and were usually very tasty. Meats of high quality. The menu additions are an improvement. I wish more local foods were purchased ashore from local vendors and local dishes of the regions served on board, as other cruise lines say they are featuring. It's the service of the food and drinks that makes the difference. And it is in the dining rooms where it matters the most and where high end cruisers really know and can see the difference. It was the dining rooms that got the most negative chatter from people who've sailed on Seabourn before, or just know high quality from their land lives and are not apologists for second-rate service. Scenes like servers not clearing used, dirty dishes from the Main DR tables anywhere near fast enough. I'm talking 15-20 minutes of delay on at least two occasions, as we stared at the dirty plates just sitting there as servers came to our table with other food. And wine glasses left empty for far too long. Like ten or fifteen minutes between pours. Or 15 minute waits for taking the initial wine order. Scenes like servers taking the orders of two people sitting on one side of a table of four but not the other two sitting across ready to order, until we pointed out to the server that this is rude and a no-no in any restaurant. Long waits were experienced sometimes between courses as the DR filled with guests around the 730- 8pm hour and servers became far more busy carrying out their many duties for their numerous tables. It all stems in my opinion from the giant change Seabourn made a few years before Covid when they eliminated most of the separate wine ordering and serving staff of sommeliers and basically combined the wine job, except it seems for the fancy premium wines stuff, into the hands of the waiters. The waiters now in addition, in the Seabourn current cost cutting and containment mode to make up for the huge Covid revenue losses, are assigned too many tables to serve and also deal with the wine orders and pouring. There are still a handful of sommeliers remaining, like maybe three or four whom roam the DR, knowledgeable about wines, whereas the servers who put the wines mostly aren't, and these sommeliers are mostly occupied in selling and serving the premiums wines to passengers who want it. BUt.... the waiters are swamped with all the tables they now have and they cannot keep up with their expected combined jobs in a timely and competent manner. These are really hard jobs now, much harder than before, and the burnout and dismissal rate must be high. It was exhausting for us to watch the servers in the large DR territory each waiter was assigned running around, with it becoming increasingly hard to catch the server's attention to deal with the normal needs of our table or any other table since they had such a large territory to cover. We really felt sorry for how hard this job has become for them. Generally speaking, a good portion of waiting staff in the Colonnade and DR seemed somewhat inexperienced, like for a sizable number this was their first cruise and they had not gone through the extended rigorous Seabourn training of the old days that used to be routine. Plus, where the waiters in previous days all had an assistant waiter assigned to each section, there are now roving assistants overlapping several sections in the DR and providing help wherever needed. But it's not the best system for a cruise line that calls itself luxury to experience these service flaws of largely its own making. I have no idea how Silversea or Crystal or Regent operate is these days in comparison, and they might be suffering too with their servers, with new lines like Ritz Carlton coming on line, and a revamped Crystal, and stealing the best trained and most competent employees of the legacy lines, with higher pay packages. I heard on board from one officer that trained personnel was a serious issue they were working on, as was too great a workload a concern, and is not unique to Seabourn but common throughout the cruise industry. I have no idea. You know it is a really bad workload situation in the DR when you see the DR maitre d'hotel leave his station near the front door, or just stop wandering around monitoring tables as they usually do, and instead help out the servers each night by carrying trays stacked with dishes from the DR kitchen to the serving stations. This is most unusual to see this several times each night, but as the old expression goes, the show must go on because cruisers must be fed. So it is clear there is greater need for an uptick in training of the serving staff, or hiring more experienced servers, and hiring more of them. One of the great things in the old days of sailing, and this is true on any ship on which I ever sailed, was sitting at the bar in the club and striking up a conversation with others sitting there just like me to drink, maybe get a little buzz, socialize, and meet new friends. Now the eight or so bar stools in the Club at the 6 o'clock hour when it opens are largely taken over by sushi eaters since Seabourn has decided to make sushi, with sushi chefs and sushi station, part of the Club bar, available there to compete with its small but popular sushi joints on the Ovation and Encore. So the conviviality of sitting at the bar to just drink and socialize and not eat plates of sushi before the dinner bell rings is largely gone since there are no stools available for the drinkers. I found Solis a few pegs higher than the very tired TK Grill, which frankly I never liked. Food and service in Solis was nice, but the not-so-subtle pressure to order from the premium wine list was over the top. The premium wine list is in fact printed in the menu!! It's clear that the Solis servers are given orders not to even mention the so-called "fine wines" available in the other restaurants on the ship, and even in Solis, unless asked, about its existence, as we did. In this regard though, nothing has changed from the old Keller days. The ship after a dozen or so years in service is still in very good physical shape and well maintained. It had retrofit a few years ago. I saw no signs of age, wear and tear in carpeting or decor. It sails very smoothly. The weather although a little cool as we sailed north from Lisbon cooperated, until we hit Bruges in a pouring rain storm. The Atlantic Ocean, Bay of Biscay, and English Channel waters were unusually kind to us. I don't believe the stabilizers were ever called on. Caviar flowed non-stop and was of high quality, even though in relatively small portions, and not always served by the chefs with the proper toast points. The upgrading to a better house champagne than the lower end one being served, for several years now, would go a long way to improve the overall experience. The addition of new pool deck chairs with comfortable cushions was a nice surprise to many of us on board who remembered the discomfort of the old mesh chairs. But the expansion of the outdoor pool restaurant space has resulted in too many chaises being removed and replaced with dining tables and chairs, so chaise seating space, particularly in the desirable shade areas, has been seriously diminished. Finally, one of the hallmarks that made Seabourn stand out among all luxury lines was the name recognition of each guest by sight and from nearly the entire crew of both officers and staff. It usually happened within a fews days of embarkation as we would walk the halls, wander the decks, and enter the dining rooms and various venues. Sadly, this no longer is the case. While a few of the officers addressed us by name, hardly any of the regular staff did. This was a point of considerable disappointment among the guests who had sailed with Seabourn before. Bottom line, yes we had some disappointments as described above, mostly with DR service and staff, but overall we still like Seabourn a great deal, have high hopes for its future with certain core improvements, and will sail Seabourn again.
We recently embarked on a voyage from HKG to SIN with Sojourn, as part of a world cruise adventure. Having previously experienced Oceania, Crystal, Windstar, and Celebrity Retreat cruises, we were eager to explore the renowned 6-star service of Seabourn. Overall, our experience was very good, albeit with a few minor hiccups. While some other 4-5 star lines provided staff who escorted us directly to our cabin, Seabourn did not offer this service. It's not a big deal but little things get noticed. While the suite was comfortable, we found it to be slightly dated, with the shower stall being notably small. We were informed that many of the bathrooms were scheduled for refurbishment during the repositioning. Our main concern arose with the air conditioning system. One night, the system failed due to a broken pipe, affecting several cabins. Repairs were promptly carried out. However, our cabin continued to struggle with cooling on subsequent nights, with the temperature hovering around 75 degrees, which was not ideal for our preference for cooler sleeping conditions. Despite attempts to address the issue, it recurred three times. While the system functioned adequately during the daytime, it struggled to maintain a comfortable temperature at night. Although the ship was very clean and well-maintained, some exterior paint showed signs of rust stains, and the waterline was covered with algae. In terms of dining experiences, "The Restaurant" fell slightly short of our expectations. Portion sizes were smaller than anticipated, and the flavors were somewhat bland. While the availability of filet mignon was limited, there was an abundance of lobster and shrimp. However, the service seemed affected by residual Covid-related staffing shortages, resulting in delays in plate clearing. The Colonnade buffet was satisfactory, and we enjoyed breakfast and lunch there frequently. Solis and Earth and Ocean exceeded our expectations with their spectacular offerings. The dishes were creatively crafted, and the flavors were well-balanced. Special mention goes to Carlos Medina at Earth and Ocean, as well as Omar and Elena, for their exceptional service. They knew what we wanted and made sure we always received it. They anticipated our needs. In general, the staff aboard Sojourn were among the best we've encountered on any cruise. Unexpectedly, we found Seabourn Square to be a delightful spot onboard. The coffee shop, snacks, and ice cream were convenient amenities, and the comfortable seating made it a pleasant place to hang out or enjoy a book. Overall, we found the pricing to be fair and reflective of the product offered, and we would consider sailing with Seabourn again in the future.
Your spacious suite welcomes you with complimentary Champagne and a fully stocked bar with your preferences. Thoughtfully designed and tastefully curated with delightful touches, all ocean-front suites feature expansive views, and most open onto private verandas for relaxing or entertaining.
Seabourn’s award-winning cuisine starts with the finest quality ingredients, infused with authentic regional flavors, prepared á la minute by our skilled chefs and served with pride. Each Seabourn ship offers a choice of dining venues to suit your mood of the moment, and nearly all are open-seating, inviting you to dine where, when and with whom you wish. Complimentary fine wines are poured with lunch and dinner, and there is never an extra charge for any dining choice. You can even enjoy a meal in your suite or on your veranda, with our compliments. Seabourn is a proud member of Chaîne des Rôtisseurs, one of the world’s most prestigious gastronomic societies devoted to the art of fine dining.
The line's enrichment series is called Seabourn Conversations. On selected sailings experts on topics ranging from arts to World Heritage site join passengers onboard and create a dialogue. Seabourn Pride themselves in not only providing lecturers, but experts with who passengers can talk to whilst enjoying a drink.
Seabourn Sojourn features a range of entertainment facilities, including lounges, bars and a casino, as well as a choice of daytime activities. Some of the ship's more unique activities are Evening Under the Stars and Movie Under the Stars, which are Seabourn's signature on deck entertainment.
Seabourn’s spa and fitness facilities have repeatedly been named the Favorite Spas at Sea by the readers of SpaFinder.com. They offer a wide spectrum of massages, facials and beauty treatments, blending traditional practices from around the world with the most up-to-date techniques. Seabourn’s spas are suitable for guests wishing to maintain a personal fitness regime or discover a new one. A well-equipped ocean-view gym and Motion Studio is staffed by professional fitness trainers, and a full-service salon for men and women complement the spas.
Seabourn Sojourn does not offer any dedicated Kids & Teens facilities.
